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http://www.lifestylefood.com.au/recipes/2524/scallops-provencal

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Scallops Provencal

Ingredients

Method

  • 1.

    If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

  • 2.

    In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Scallops Provencal.

 
 

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2 comments • 2 ratings
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Posted by Anne143Report
I love Ina's recipes. Beautifully presented, wish we had taste a vision.
Geoffreys cute too.
Posted by lyncrtReport
Tried and Tested and loved, scallops cooked like this and served with avocado salad, excellent
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